This rich and creamy African Peanut Stew is pure comfort food! It is a hearty meal with peanut butter, veggies, and spicy serrano pepper.
This African Peanut Stew is one of my favorite meals. It is rich, creamy, and comforting. It has a slightly spicy flavor with serrano pepper, ginger, and sriracha sauce.This rich and creamy African Peanut Stew is pure comfort food! It is a hearty meal with peanut butter, veggies, and spicy serrano pepper. Click To Tweet
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Peanut butter: Adds a rich nutty flavor. I used all natural peanut butter. Use whatever your favorite is.
- Tomato paste: Adds a rich bold tomato flavor.
- Vegetable broth: I like low sodium vegetable broth so that I can control the amount of sodium.
- Coriander and cumin: Adds citrus and warm earthy flavors.
- Serrano pepper: I like serrano pepper for the spice. If you like less spice, leave out the ribs and seeds or use a jalapeño pepper instead.
- Sriracha sauce: Adds more spice.
- Eggplant: When I first made this recipe I used an American eggplant. When I republished this recipe I used a Chinese eggplant, which I like better because it isn't as bitter.
- Yellow squash: I used yellow squash but you could also use a zucchini.
- Sweet potato: Adds a sweet creamy texture.
- Onion: Adds a sweet pungent flavor.
- Ginger: Adds a warm spicy flavor.
- Garlic: Adds a pungent flavor.
- Olive oil: To cook the onion. Adds flavor.
- Salt and pepper: Enhances the other flavors and adds flavor.
How To Make This Recipe
Step 1: Heat olive in a large pot on medium heat. Add onions and cook until translucent.
Step 2: Add minced garlic, ginger, cumin, and coriander. Stir to coat the onions. Cook until fragrant.
Step 3: Add vegetable broth, tomato paste, salt, pepper, sriracha sauce, serrano pepper, peanut butter, and sweet potatoes. Bring soup to a boil.
Reduce soup heat. Simmer until sweet potatoes are tender, about 15-20 minutes.
Step 4: Add eggplant and squash. Cook until tender, about 10 minutes.
How Long Does It Last?
This peanut soup recipe will last up to 5 days in an airtight container in the refrigerator.
Can I Freeze It?
Yes, you can freeze it. Place cooled soup in freezer safe bags or other freezer safe container. It will last up to 3 months in the fridge.
Variations / Additions
- Jalapeño for less spice
- Habanero pepper for more spice
- Kale, spinach or collard greens
- Red bell pepper
- Chopped peanuts
Other Vegan Recipes
The whole family will love this vegan peanut stew!
I originally posted this recipe January 18, 2015. I added new photos, text, and a video when I republished it.
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You May Need:
African Peanut Stew
- 1 onion (2 cups chopped)
- 2 tablespoons olive oil
- 2 tablespoons ginger minced
- 4 cloves garlic minced
- 2 teaspoons cumin
- 2 teaspoons coriander
- 5 cups low sodium vegetable broth
- 6 oz. tomato paste
- Salt and pepper
- 2 teaspoons sriracha sauce
- 2 tablespoons finely chopped serrano pepper
- 1 cup peanut butter
- 2 medium sweet potatoes (4 cups chopped)
- 1 medium eggplant (3 cups, chopped)
- 1 small yellow squash or zucchini (2 ½ cups chopped)
- Heat a large pot on medium heat. Add olive oil and chopped onion. Sauté onion until translucent, about 5 minutes.
- Add minced garlic, ginger, cumin, and coriander and cook for about 1 minute longer, until fragrant.
- Add vegetable broth, tomato paste, salt, pepper, sriracha sauce, serrano pepper, peanut butter and sweet potatoes. Bring to a boil, and then reduce heat and simmer until sweet potato starts to soften, about 15-20 minutes with the lid on.
- Add chopped eggplant and squash. Still covered, cook until tender, about 10 minutes.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.